Whisk together flour and salt in a large mixing bowl. In a small bowl, combine water, yeast, sugar and olive oil. Whisk to dissolve and pour it into flour mixture. Stir well with a silicone spatula to combine until no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with the spatula.

Let the dough rest for 10 minutes to help it be easier when kneading. Then, knead the dough with your hands until the dough is smooth, about 10 minutes. Allow the dough to rest in the bowl for 1 hour, covered, until doubled in size.

Preheat oven to 375 F.

Punch down the dough, divide into 4 equal pieces and shape each into a ball. Take one dough ball at a time and flatten each dough ball into an approximate 8-inch circle using a rolling pin. Apply a little bit flour on your hands and the work surface, if needed to keep the dough from sticking.

Add pizza sauce, salami, ricotta and then mozzarella at the centre of the dough, leaving an inch of space along the edges. Fold the dough over filling and press the edges together. Then fold the bottom edge over the top and press down to seal, creating a raised border. Crimp with a fork if desired.

Transfer the calzones to a large half sheet baking pan lined with parchment paper. Sprinkle some cornmeal on the bottom if needed to prevent sticking. Make 3 air vents on the top of the calzones using a knife or scissors. Apply egg wash on top of the calzones.

Bake for 25 minutes until golden brown. Let calzones cool for 10 minutes as the fillings will be very hot and it will allow the cheese to not be too runny. Serve with marinara sauce.